Espresso Swirl Cookies
These Espresso Swirl Cookies are easier to make than they look, and are one of my favorite holiday cookies. Vanilla and chocolate sable doughs are rolled together, sliced, and baked!
These are a variation on yesterday’s cookies, and basically I use the same dough but prepare them differently. Kind of like how different pasta shapes and textures yield different experiences, these sort of “taste different” from yesterday’s checkerboard cookies, even though they use the same dough. It’s the different blending patterns of the two. Here’s how to make these cool looking cookies:
Start by making a shortbread cookie dough.
Divide it in half and mix one half with espresso, chocolate, and cocoa powder.
Roll each dough out into a rectangle, then lay them on top of each other and roll it all up like a jelly role.
Slice the roll into individual pieces.
Espresso Swirl Cookies
- 15 oz all purpose flour, by weight (3 cups, if measuring)
- 1.5 tsp baking powder
- 1/4 tsp salt
- 1 cup unsalted butter at room temperature
- 1 cup sugar
- 1 extra large egg
- 1 tsp vanilla extract
- 2.25 tsp instant espresso powder
- 2 oz bittersweet chocolate melted
- 1 tbsp cocoa powder
- Whisk to combine the flour, baking powder, and salt. Set aside.
- In a stand mixer bowl fitted with the paddle attachment, beat the butter to spread around the bowl. With the mixer running, stream in the sugar. Add the egg and vanilla and mix until combined.
- Slowly add the flour mixture to the stand mixer bowl until combined.
- Remove half of the dough, wrap in plastic and put into the fridge.
- Add the espresso powder, chocolate, and cocoa powder to the remaining dough, and mix to combine.
- Remove the coffee dough from the mixer and place between two pieces of wax paper. Roll it out into a 9×14 inch rectangle. Do the same with the vanilla dough. Refrigerate both doughs on a sheet pan for 1 hour.
- Top one dough over the other, then use a rolling pin to press them together. Very slowly, start rolling the dough up jelly roll style.
- If the dough tears, stop and patch it together. Roll it very tightly and take your time. Once the dough has been rolled up, chill for another 30 minutes to a full hour.
- Preheat the oven to 350 degrees F. Cut the dough into sliced cookies (I did somewhere between 1/4″ and 1/8″ thick).
- Place cookie slices on a parchment paper lined sheet pan. Bake for 10 minutes, and cool on a wire rack.
Nutrition is estimated using a food database and is only intended to be used as a guideline for informational purposes.
30 Comments on “Espresso Swirl Cookies”
The espresso is wonderful in here. Fun cookies!
I’ve made your cookies for the past 5 years or so. Always a winner, my favorite!!
Hi Amy, that is wonderful! Glad you enjoy them! Happy new year 🙂
Can these be made ahead of time and frozen? I am planning a huge thanksgiving dinner and need to bake the week before to have all the treats done in time. Thanks!!!!
Hi Joanne, are these cookies crunchy? Or soft and chewy? Thank you!
Hi Mitch, They are on the softer side (not chewy though), but you can make them crunchy if you’d like by baking them biscotti style. Enjoy and happy baking!
Hi, thanks for your recipes.
I have a question.
You mention 1 egg in the Ingredients. But I guess we should use more than 1.
Please help me in this.
Yes it’s just one egg, otherwise the dough will rise too much. There was a typo in the recipe that I fixed.
Oh they look lovely!
Happy New Year, Joanne! Looking forward to more recipes starting tomorrow 🙂
So pretty! I love espresso and can only imagine it being perfect in these cookies 🙂 Happy New Year!
Gorgeous & yumminess ! Have fun and have a great NEW YEAR !!!!
How fun!! I made swirl cookies this year too but they were just plain sugar, definetly tring these next year 🙂
Hope you had a great Christmas! I know you’ve won this award before but I still had to mention you again. All the best for 2012`
These look wonderful!
Happy New Year!